6for uses a grapevine

Wrap them, roll them or use them as plates – grape leaves are as versatile as they are beautiful, writes JACKIE FRENCH

The most useful plant in the garden? Your grapevine, and not just for the grapes. Humanity’s ancient love affair with grapes (including wine and sultanas) has meant we’ve had a long time to really get our money’s worth from the vine. Even without grapes, sultanas or wine, grapevines are a treasure, for all the following reasons. INSULATION A thick mantle of grape leaves on the outside of the house insulates walls in summer, keeping out the heat. Being deciduous, they are pretty useless insulation in winter. PRUNINGS Grape prunings make excellent barbecue skewers. Some woods are toxic, but grape wood is safe. Prunings are also said to add a delicious flavour to anything cooked over a small fire made from them (I haven’t tried this). SALAD Pick the leaves while very young, when they are pale green and just emerging. Remove any beetles. Cut out the stem and the thick central vein. Toss into your salad.

The leaves are tender and sweet.

COOKED Stuffed grape leaves are a classic – or rather many classics, as they can be stuffed with a vast number of fillings, from leftover risotto or paella to minced meat or grated cheese. Pick large, well-shaped leaves, dip in boiling water for 30 seconds to blanch, remove with tongs, and lay them flat on a clean tea towel to cool. Cut off the stem and remove half the central stalk. Place a teaspoon of filling in the middle, fold over sides, then tuck in ends. This sounds complicated but if you are a natural wrapper it will be easy. If you are an intrinsically messy wrapper like me, it will be messy no matter how good the instructions, but messily stuffed vine leaves are still delicious.